Found this in my great aunt's recipe box from 1962. The meat falls apart with just a fork and the sauce is absolutely unreal

This slow cooker 4-ingredient beef brisket is the sort of recipe that shows up on a yellowed index card in an old metal box, written in tidy cursive and splattered with gravy. My great aunt kept this one tucked behind a clothespin, marked “Company Beef – 1962.” It’s as simple as can be: a good-sized brisket, a sweet-and-savory sauce that turns glossy and rich, and plenty of soft onions. After a long, slow cook, the meat practically sighs into pieces when you touch it with a fork, and the dark, mahogany edges are soaked in a sauce that you’ll want to spoon over everything on your plate. This is the kind of no-fuss, Midwestern comfort cooking that has fed church suppers, harvest crews, and Sunday dinners for generations.

Serve this brisket sliced or gently pulled into big, tender chunks, ladled with plenty of that deep reddish-brown sauce and soft onions. It’s right at home over creamy mashed potatoes or buttered egg noodles, with something green on the side—simple peas, green beans, or a tossed salad. Warm dinner rolls or thick slices of white bread are perfect for mopping up the juices. If you have leftovers, tuck the meat and onions into soft sandwich buns with a spoonful of sauce, or pile it over baked potatoes for an easy second meal.

Servings: 8

3 to 4 pounds beef brisket, flat cut, excess fat trimmed to about 1/4 inch

Lay the sliced onions in the bottom of a large slow cooker, spreading them into an even bed. This keeps the brisket off the direct heat and gives you plenty of tender onions in the finished sauce.

In a small bowl, stir together the ketchup and brown sugar until smooth and well combined. The mixture will be thick and glossy; this is your sweet-and-savory braising sauce.

Pat the brisket dry with paper towels. If there are very thick or hard pieces of fat on the outside, trim them down, leaving a thin layer (about 1/4 inch) to keep the meat moist and flavorful.

Nestle the brisket on top of the onions in the slow cooker, fat side up. This allows the fat to slowly baste the meat as it cooks, helping to create those dark, caramelized edges.

Pour the ketchup and brown sugar mixture evenly over the brisket, using a spatula to spread it so the top is well coated. Some of the sauce will drip down around the sides and into the onions—that’s what you want.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the brisket is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the heat stays steady and the meat braises properly.

Once the brisket is fork-tender, carefully transfer it to a cutting board, keeping it in one piece if possible. Tent loosely with foil and let it rest for about 10 to 15 minutes so the juices settle back into the meat.

While the brisket rests, stir the onions and sauce left in the slow cooker. The mixture should be a rich, glossy reddish-brown color with soft, caramelized onion pieces throughout. Taste and adjust with a pinch of salt if desired.

Slice the brisket across the grain into 1/4- to 1/2-inch slices. For very soft meat, you can also gently pull it into large chunks with two forks instead of slicing.

Return the sliced or pulled brisket to the slow cooker, nestling it back into the sauce and onions. Spoon some of the sauce over the top so every piece is coated, and let it sit on WARM for 10 to 15 minutes to soak up more flavor before serving.

To serve, lift the brisket slices from the slow cooker, letting the dark mahogany sauce and onions cling to the meat. Spoon extra sauce and onions over each portion on the plate.

If you’d like a little tang to balance the sweetness, stir 1 to 2 tablespoons of apple cider vinegar into the ketchup and brown sugar mixture before pouring it over the brisket (this technically adds a fifth ingredient, but it stays true to the old-fashioned flavor). For a smokier, more barbecue-style taste, you can swap half of the ketchup for your favorite bottled barbecue sauce. If your brisket is very large and thick, plan for the longer end of the cooking time and check tenderness with a fork before turning off the slow cooker. For a slightly thicker sauce, remove the cooked brisket to rest, then ladle some of the liquid and onions into a saucepan and simmer on the stovetop for 5 to 10 minutes to reduce, or mash a few onions into the sauce to help it cling to the meat. Leftovers should be cooled and refrigerated within 2 hours of cooking in shallow containers so they chill quickly; use within 3 to 4 days or freeze for up to 3 months. When reheating, bring the meat and sauce up to a full simmer or 165°F so it’s piping hot all the way through. Always start with fresh, properly refrigerated brisket, and wash hands, knives, and cutting boards well after handling raw meat to avoid cross-contamination. If you need to hold the cooked brisket for a while before serving, keep it in the slow cooker on WARM, making sure the sauce stays hot and steamy, not lukewarm.